My boyfriend and I have this inside joke about paprikash and goulash. It makes no sense to anyone but us, but suffice it to say, when I saw a recipe for paprikash, I HAD to save it. I finally got around to making it last week and while I may have made it sort of as joke, it’s really good. And easy to make as well.
This recipe is supposed to be made in a dutch oven, but I don’t have one (it’s on my Christmas list!). I just made it in a skillet and then transferred everything to my 13×9 Pyrex to cook in the oven. Because I was making it in a larger dish, I didn’t think there were enough diced tomatoes so I added a second can. But even if I was making it in a smaller dish, I still think I would have doubled it. The picture in the magazine looked like it had WAY more than one can of tomatoes.
I like dishes that are a meal in one. It already has 3 vegetables in it, so I don’t have to make a side dish. I served it over some rice (yay for our new rice cooker!) and it was a great dinner. I’ll definitely be making this again.
adapted from Real Simple Magazine
Dinner | Servings: 4
Prep time: 20 min | Cook time: 30 min | Total time: 50 min
- 1 (3 1/2 to 4 lb.) whole chicken, cut in pieces
- 1 1/4 tsp. kosher salt
- 1/2 tsp. pepper
- 1 tbsp. olive oil
- 1 medium yellow onion, thinly sliced into rings
- 1 red bell pepper, thinly sliced
- 1 cup low-sodium chicken broth
- 2 (14.5 oz.) cans diced tomatoes, undrained*
- 1 tbsp. paprika
- Heat oven to 400 degrees (F). Season chicken with 3/4 tsp. of the salt and black pepper. Heat oil in a dutch oven or large pan over medium-high heat. Working in batches, add the chicken, skin-side down. Cook without turning, until golden brown, 4 to 5 minutes. Turn and cook for 3 minutes more. Transfer chicken to a plate.
- Spoon off and discard all but 1 tbsp. of the fat from the pan. Add the onion and bell pepper and cook for 2 minutes. Add the broth and cook, stirring, for 1 minute. Add the tomatoes and their juices, the paprika, and the remaining salt. Bring to simmer.
- Return the chicken to pot if using dutch oven. If you don’t have a dutch oven pour the onion-tomato mixture into a dish and place chicken on top. Place in oven. Bake until the chicken is cooked through, about 30 minutes. Serve on top of rice or egg noodles.
yum this looks amazing! too bad i wasted my chicken making chicken salad last night…